Brown Chicken Stock Recipe

This brown stock brings a deep chicken flavor to any dish. Cut up 2 (3) pound chickens or any combination of drumsticks, thighs, or breasts to make this stock. Use a large enough pan to roast the chicken and vegetables in a single layer.
Read more If the pan is to small, the chicken won't brown properly. See less

How to make it

Roasting the vegetables and chicken until brown creates a deep, rich carmelized flavor. The deglazed browned bits from the pan add even more flavor.

Preheat oven to 400*.

OPTIONAL: Rinse, pat dry, S&P chicken pieces.

Arrange first 4 ingredients in bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400* for 1 1/2 hours, turning chicken once every 30 minutes (chicken and vegetables should be very brown).

Place peppercorns, parsley, thyme, and bay leaves in a very large stockpot or dutch oven. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping bottom to loosen browned bits.

I get 3/4 cup rendered fat from one 5-6 lb chicken which I make into chicken gravy while the stock is simmering. Makes a shy half gallon of gravy. It's saved for breakfast over biscuits and other such stuff.

I really like the method you have provided for this recipe, i.e. roasting the contents first to get the caramelization. This is why I always oven roast a turkey w/o the rack, so that it sits directly in the pan... to get that great brown gold to make gravy with. Thanks for posting this, P.